Crab cakes with cucumber salad
- 1 lb 450 g cucumber
- 3 oz. 85 g baby gem lettuce
- 2 oz. 55 g
- 2 oz. (9 tbsp) 55 g (130 ml)
- 3 tbsp 3 tbsp
- 1 tbsp 1 tbsp lime juice
- salt and pepper, for seasoning
- 1½ lbs 650 g cod, boneless fillet, chopped in bite-sized piecescod, boneless fillets, chopped in bite-sized pieces
- ½ cup (¼ oz.) 120 ml (8 g) , finely chopped
- 1 1 eggeggs
- 2 2 lime leaf, crumbledlime leaves, crumbled
- 1 tbsp 1 tbsp red curry paste
- 1 tsp 1 tsp salt
- 5 oz. 140 g canned crab meat, well-drained
- 1 cup (31⁄3 oz.) 240 ml (95 g)
- 2 2 eggeggs
- 1 cup 240 ml coconut oil, for frying
- ½ cup 120 ml
- ½ cup (¼ oz.) 120 ml (8 g)
- 2 tbsp 2 tbsp lime juice
- 1 tbsp 1 tbsp sriracha sauce
- ½ tsp ½ tsp salt
- 1 oz. 28 g salted peanuts, chopped
- Peel the cucumber into thin ribbons and chop the vegetables. For the dressing, combine the olive oil with the lime juice, and season with salt and pepper.
- In a medium-size bowl, gently mix the vegetables with the dressing, and set aside.
- Add the fish, cilantro, egg, lime leaves, curry paste, and salt to a food processor bowl. Pulse until it becomes a smooth mixture.
- Place the fish mixture in a bowl, add the crab meat, and stir to combine.
- Put the coconut flour in a shallow dish. Whisk the eggs in another dish.
- Form four smaller crab cakes per serving with oily or wet hands. Dredge the cakes in coconut flour until thoroughly covered, then dip in beaten egg.
- Heat coconut oil over medium heat in a large frying pan, or use a deep fryer.
- Fry cakes for 4-5 minutes on each side until they become golden. Lower the heat if necessary, so they don't burn on the outside and have time to get cooked through.
- Mix the ingredients for the coconut sauce and drizzle over the crab cakes and the cucumber salad.
- Top with chopped peanuts.
Spicy coconut sauce and serving
Use an ice cream scoop to portion out the crab cakes evenly.
Recommended special equipment